This is prize-winning frosting, my friends. Literally. I used it on strawberry lemonade cupcakes last summer and won first prize in the baking contest at the Soergel Orchards strawberry festival.
Unlike my raspberry buttercream, this recipe requires fresh strawberries that are pureed and incorporated into the mixture. Farmer’s market strawberries, which are usually small and more pink than red, are preferable to the super market kind that are vibrant red, large, and definitely not as flavorful.
Bring all of your ingredients to room temperature before preparing this frosting; it yields the best results. The recipe below frosted 24 cupcakes.
Ingredients
- 8 tablespoons butter, at room temperature
- 1 teaspoon fresh lemon juice, at room temperature
- 2 cups powdered sugar, sifted
- Scant ¼ cup strawberry puree, at room temperature
Preparation
In a stand mixer fitted with the paddle attachment, beat butter and lemon juice on low speed until smooth and creamy, about 2 minutes.
Gradually add powdered sugar, in half-cup increments, beating until fully incorporated.
Add strawberry puree, mixing until completely incorporated, about 1-2 minutes.
Using a small cookie scoop, scoop frosting onto tops of cupcakes and spread with an offset spatula. Frosting can be stored in an airtight container at room temperature for up to 2 days; refrigerate cupcakes after they are filled and frosted for up to 3 days.
Note: you can adjust the sweetness or tartness of this frosting very easily by adding more lemon juice or puree; you’ll just need to add more sifted powdered sugar so the frosting isn’t too runny.
amy bakes in the 'burgh 